Butternut Squash Mac and Cheese

Serves: 8
Fruits and Vegetables: ¼ cup per serving

Ingredients 

1 medium butternut squash, peeled and cubed into 1-inch pieces (about 2 cups)

2/3 cup milk, low-fat or fat-free

2 tablespoons butter

2 cups shredded cheese, macaroni and cheese blend of American, Cheddar, and Swiss

4 cups whole-wheat elbow pasta or any small-shape, uncooked

Salt and pepper to taste (optional)

Directions

1. Wash and prepare butternut squash.
2. Bring a large pot of water to a boil. Add squash and cook for about 10 minutes or until soft when poked with a fork. Use a large slotted spoon to transfer squash to a blender. Save pot of water.  
3. Add milk, butter, and cheese to the blender with the squash. Blend until smooth.
4. Bring the pot of water to a boil again and add pasta. Cook until tender following directions on package.
5. When pasta is tender, remove from heat, drain, and return to pot. Add cheese and butternut squash mixture to the pasta and toss.
6. Season with salt and pepper.

Directions

1. Wash and prepare butternut squash.
2. Bring a large pot of water to a boil. Add squash and cook for about 10 minutes or until soft when poked with a fork. Use a large slotted spoon to transfer squash to a blender. Save pot of water.  
3. Add milk, butter, and cheese to the blender with the squash. Blend until smooth.
4. Bring the pot of water to a boil again and add pasta. Cook until tender following directions on package.
5. When pasta is tender, remove from heat, drain, and return to pot. Add cheese and butternut squash mixture to the pasta and toss.
6. Season with salt and pepper.

Tips

• To soften squash skin before peeling, poke with a fork several times and microwave on high for about 3 minutes.
• For a lower fat option, substitute with a reduced-fat cheese.
• Add a dash garlic or mustard powder to spice it up.
• Try fresh herbs such as sage.

Nutrition Facts

Serving size: about 1 cup; Calories: 240; Carbohydrates: 32 g; Fiber: 4 g; Fat: 8 g; Saturated fat: 3.5 g; Sodium: 180 mg

This material is provided with funding from USDA’s SNAP and/or EFNEP programs. For more information about SNAP-Ed and EFNEP programs, visit ag.umass.edu/nutrition. The Center for Agriculture, Food and the Environment and UMass Extension are equal opportunity providers and employers, United States Department of Agriculture cooperating. Contact your local Extension office for information on disability accommodations. Contact the State Center Director’s Office if you have concerns related to discrimination at 413-545-4800, or see ag.umass.edu/civil-rights-information/civil-rights-information-resources.